This warming soup is perfect for winter - carrots, lentils, curry paste and coconut milk all come together to create a sweet, savoury and gently spiced soup that's just made for mopping up with chunks of bread.
- 500g grated carrots
- 1 large onion
- 100g red lentils
- 50g basmati rice, rinsed
- 1 x 400g tin coconut milk
- 1.5 litres vegetable stock
- 1 pinch chilli flakes
- 2 tbsp. medium curry paste
Dice the onion and fry in oil until lightly golden and soft. Add the carrots and cook for about five minutes. Add the curry paste and chilli flakes and stir well. Cook until fragrant.
Add the lentils, coconut milk and vegetable stock and bring to a simmer. Season to taste and cook for 15-20 minutes or until the carrots are tender. Process until completely smooth and then return to a clean pan.
Add the rice and then simmer for a further 10-15 minutes or until the rice is tender.